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Summer Casserole

Summer casserole is a egg and tomato casserole prepared with cheese. Light and cheerful, this summer casserole is baked in the oven with a topping of crumbs. Served as a main dish with a side salad or mashed potatoes, this summer egg and tomato casserole is just yum!

Ingredients

Hard-cooked eggs

6

Ripe tomatoes

3

Butter/Other fat

3 Tablespoon

Flour

3 Tablespoon

Salt

2 Teaspoon

Milk

1 1⁄2 Cup (24 tbs)

Grated cheese

1⁄2 Cup (8 tbs)

Buttered crumbs

1⁄2 Cup (8 tbs)

Directions

Cut hard-cooked eggs in half and arrange around the edge of a greased casserole or baking dish.
Slice peeled ripe tomatoes in the center of the dish.
Make a white sauce of the milk, fat, flour and salt.
Add cheese, and stir over low heat until the cheese is well mixed and smooth.
Pour over tomatoes and eggs.
Cover with crumbs and bake twenty minutes in a moderate oven (350Â°-400Â° F.).
The centers of the tomatoes may be scooped out, and a whole egg placed in each, if desired.